Gluten Free Banana Muffins

Easy Gluten-Free Banana Muffins

These easy-peasy gluten free banana muffins make a great lunch-box snack, or an energizing morning or afternoon tea. A great way to use up bananas that may be starting to look a little ‘past it’ and a great low-sugar snack for all.

This gf banana muffin recipe does not require fancy ingredients and makes 12 big muffins – or 24 mini muffins. They can be frozen for a stockpile of snacks and you can jazz them up with a sprinkle of choc-chips if you want to appease fussy little eaters or add a sweeter taste. Enjoy!

easy gf banana muffins

GF Banana Muffins – Ingredients Required:

Nothing really fancy is required for this very easy recipe:

  • Bananas – the riper the better!
  • Gluten Free flour – all purpose/plain gf flour works well
  • Butter – see below for possible substitutes
  • Vanilla essence – could be left out but we much prefer it in!
  • Sugar – it’s a fairly low sugar recipe, but if you want you can substitute it for maple syrup.
  • Milk – it could be substituted, but I can’t say I’ve tried to sorry!
  • Baking soda and baking powder – to give this gf recipe a little rise!
banana muffins - ingredients required to make gluten free banana muffins
Gluten Free Banana Muffins

Gluten-Free Banana Muffins

These quick, easy and low-sugar banana muffins make great lunch-box treats or a delicious morning snack.
Prep 10 mins
Cook 25 mins
Total 35 mins
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 4 ripe bananas
  • 1/3 cup (~60g) sugar
  • 1 stick (110g) butter
  • 2 eggs
  • 1.5 cups gluten free flour
  • 1/4 cup (~30g) milk
  • 1 tsp vanilla essence
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Instructions
 

  • Heat oven to 175C/350F and grease muffin tray (makes 12).
  • Mash bananas and set aside.
  • Melt butter.
  • Mix melted butter, sugar and vanilla together well.
  • Add in the eggs and mashed banana and stir together.
  • Add all the remaining ingredients; gf flour, baking soda, baking powder and milk until combined.
  • Pour the muffin batter into the greased (or lined) muffin tin.
  • Bake for 25 minutes, until muffins are set, springy to the touch and lightly golden.

Notes

Note: 
  • The butter can be substituted for coconut oil.
  • The more ripe the bananas are (a little icky even) the better!
  • If using the mini-muffin tins, the mixture will make approximately 24 mini muffins, but be sure to reduce baking time to allow for this.
  • The sugar is fairly low in this recipe, if it’s not sweet enough, you could use 1/2 cup instead or add some maple syrup.
  • A couple of chocolate chips added to the top of the muffins can help to entice picky eaters!
Keywords lunch-box
GF banana muffins - Instructions + Process Shots
fluffy gluten free banana muffins

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